Asian BBQ Chicken

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Asian BBQ Chicken--From http://www.ourbestbites.com/
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
6 boneless, skinless Chicken Breasts

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place the marinade, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Here is a recipe for Lime Cilantro Rice that goes really well with the chicken

Lime-Cilantro Rice with Pineapple
Like I said, you really can just make this to taste, but here’s the basics.
1 cup Dry White Rice, Cooked
2 T real butter
Juice from 1 large lime or two smaller ones (taste as you go, I add a lot!)
1 C pineapple tidbits, drained
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.